Confessing in the introduction that she did not grow up cooking and became vegan as as adult when she started learning more about where her food comes from, Smart gives readers a quick history of her journey to becoming a chef and content creator. The book is divided into “plate” types such as “Protein-Packed,” “Messy,” and “Sweet,” and provides overviews of useful ingredients and tools. Smart has broken through a sometimes-daunting wall for those wanting to eliminate animal products by creating recipes that feel accessible and pantry-friendly. Recipes such as mushroom and jackfruit chimichurri tacos, Manchurian meatball noodles, Thai green curry, Hug-in-a-Bowl Date Stew, Reuben sandwiches, and lemon-drizzle chia cookies feature colorful pictures along with details on prep and cooking time, protein levels, and a difficulty level of one through five. Vegans and omnivores alike will find delicious food in this cookbook, and anyone hoping to fill up on more protein but not on more animal products will be delighted at the ideas here.
VERDICT Whether sought by a long-time vegan for accessible recipes or by someone curious about beginning a plant-based eating journey, this cookbook will fly from library shelves.
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